Broad Bean Falafels

Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

One of our favourite places to forget about the world is Sinai, a desert peninsula in northern Egypt where the mountains meet the sea. Apart from the natural beauty and tranquillity of this place, the thing we look forward to most is eating these vibrant green fritters, made to this classic Egyptian recipe.


  • dried broad (fava) beans 150 g ( oz), soaked in cold water overnight
  • fresh broad (fava) beans


  1. Drain the dried broad beans.
  2. Place all the ingredients, except for the oil and couscous, in a food processor (or ideally in a mincer), and blend to a thick paste. Allow to chill for 1 hour in the fridge.
  3. Form the mixture into 2cm (¾in) round balls. Falafels can be unpredictable at times, depending on what type of processor or mincer has been used.